||Tenderloin of Venison
With Caramelized Peaches,
Mushrooms and Sauce Grand Veneur
from Cowboy's steakhouse in Prague
Grand Veneur Sauce is a classic sauce for large game. Although the list of ingredients seems lengthy,
the recipe is indeed quite simple and the results are worth it. Sauce Grand Veneur is based on
Sauce Poivrade, which is made of game trimmings, vegetables, spices, vinegar and wine. Sauce Poivrade is then combined
with game blood, stock, red-currant jelly and crème fraîche and reduced some more.
"Grand Veneur" was a position in the King's Household during the Old Regime in France. The Grand Veneur
was the Grand Master of the Hunt, responsible for the royal hunt. The title was created in 1413 by Charles VI.
Sauce Grand Veneur:
- 1 1/2 lb venison tenderloin
- 1/2 lb peaches
- 1/4 lb oyster mushrooms
(or porcini, portobello or champignons, if not available)
- 1/2 cup wild forest fruit
(red currants, raspberries, blackberries, blueberries)
- 1/2 lb game sides
- 1 tbsp olive oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- Thyme, bay leaf, parsley
- 4 tbsp vinegar
- 1 cup white wine
- 3 cups beef broth
- 6 crushed peppercorns
- 1/4 cup cranberries
- Salt, pepper
- 4 tbsp red-currant jelly
- 1 tbsp chocolate, finely chopped
- Butter, to taste
- Crème fraîche, 1/4 cup per 1 cup of sauce
Sauce Grand Veneur:
- Slice meat into 4 equal-size steaks, about 1/3 lbs in size. Reserve any blood that drips from
the meat. Season meat with salt and pepper.
- Heat the olive oil and brown the steaks on all sides over high heat.
Turn oven on to 175 deg F and slowly roast, uncovered, for about an hour.
Prepare Sauce Grand Veneur:
- Cut the game sides into pieces. Reserve any blood that drips from the meat.
- In a saucepan heat olive oil. Brown the cubed game sides over high heat. Skim and remove the fat
- Reduce the heat to medium, add the carrots and onion and cook for a few minutes.
Add the thyme, bay leaf and parsley. Add the vinegar and reduce until dry.
- Add 1 cup wine, 1 cup broth, cranberries, and peppercorns. Season with salt and pepper.
Cover and simmer over medium heat until the sauce reduces and thickens, about 75-90 minutes.
- Remove sauce from heat, press through a sieve and return to the sauce pan.
- Take 2 cups of the Poivrade Sauce and bring to a boil. Add 2 cups beef broth and the reserved
game blood. Reduce the sauce by a third.
- Remove from heat and add the red-currant jelly, butter to taste, and chocolate. If
needed add a little sugar, to taste. Dissolve well and complete the sauce by adding 1/4 cup
of crème fraîche per 1 cup of sauce.
- Clean and slice the peaches into wedges. Heat 1 tbsp of butter in a frying pan. Coat the peaches
in sugar and gently fry until sugar caramelizes. Set aside and keep warm.
- Clean and slice the mushrooms. Heat 1 tbsp of butter in a frying pan and
gently fry until soft. Set aside and keep warm.
- Slice the steaks into 1/3-inch slides, arrange on plates along with the peaches, mushrooms and
forest berries. Ladle sauce over it and serve.
Side dish ideas:
Small potato pancakes
Small mushroom omelettes
Cranberries on a lemon wheel, whipped cream...
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Last updated: October 12, 2010